jsonline.com 11/27/2017
James T. Lapsley, a researcher at the University of California’s Agricultural Issues Center, where he studies economics regarding grape and wine production, wrote in an email that there’s a lot that is not known about smoke taint. But “one experiment shows that even 30 minutes of exposure can result in measurable compounds. Personally, I think that grapes that received several days of heavy smoke will have problems.”
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